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Breakfast muffin recipe for after your morning workout
Our breakfast muffin recipe is the perfect healthy start to your day. Full of protein, they’re ideal for enjoying after a morning workout. They’ll help you to feel sustained and nourished all morning long.
Eggs are one of our all-time health heroes. These wellbeing wonders are a rich source of selenium, vitamin D, B2, B6, B12 and minerals including zinc, iron and copper.
Vitamin D is something of a must for health at any age, but becomes increasingly important at midlife. This helpful hero works to metabolise calcium — essential for healthy bones. Importantly, calcium can only help to build healthy bones if our body has enough vitamin D. For those of us looking to add life to our years and not just years to our life, keeping vitamin D levels topped up remains a priority.
While we’ve included sausages in this recipe, you can easily omit for a vegetarian altnerative. If you’re keen to top up on veggies, adding leafy greens like spinach, broccoli or kale can be a tasty alternative to try. These go especially well with a sprinkling of feta cheese, too.
We love to make a batch of these delicious muffins so there’s always one to hand. Once cool, you can store each breakfast muffin in an airtight container in the fridge for up to two days. They’re ideal if you’re on the go and busy families are sure to love them!
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Ingredients
- 2 chipolata sausages, cut into 4 chunks each
- 8 organic eggs
- 2 tsp dried oregano
- 4 cherry tomatoes, quartered
- Sea salt and pepper
Method
- Preheat oven to 180°C/350F/gas mark 4. Cook the sausage chunks under the grill, then set aside.
- Whisk the eggs in a bowl, then mix in the oregano and season with salt and pepper.
- Divide the mix between eight greased muffin-tray holes and add two chipolata chunks and two quarters of cherry tomato to each.
- Bake in the oven for ten to 12 minutes until firm.
- Leave to cool and store in an airtight container in the fridge for up to two days.
